Salmon Fillet Poached in Olive Oil

["Recipe credit:\u00a0<\/em>The Slow Mediterranean Kitchen<\/a>\u00a0(John Wiley & Sons, 2003), by\u00a0<\/em>

1 pound center-cut thick salmon, preferably sushi grade, skinned and pin bones removed
Coarse sea salt
2 1/2 cups California Olive Ranch extra virgin olive oil
3 garlic cloves, sliced
1 sprig of thyme
Freshly ground pepper

Lightly salt the salmon and refrigerate it for 1 hour.
Meanwhile, in a cazuela or straight-sided skillet just large enough to hold the salmon, heat the California Olive Ranch extra virgin olive oil with the garlic and thyme to simmering. When the garlic turns golden brown, remove from the heat and let stand until ready to cook.
Discard the garlic and thyme. Heat the oil to 155 degrees Fahrenheit. Rinse the salmon, pat dry, and slip into the oil. Add additional oil, if necessary, to completely cover the salmon. Bring the temperature of the oil to about 145 degrees Fahrenheit and poach the salmon for 12 minutes. Remove the cazuela from the heat. The fish will continue to cook in the receding heat. The salmon is fully cooked when the flesh flakes. Use a spatula to remove the salmon, which will look amazingly rare but will be fully cooked. Drain on paper towels and sprinkle with pepper.
Let the salmon rest for 5 minutes, then cut into four pieces. Serve warm, with the room-temperature sharp, acidic salad arranged on top.